Oh my goodness, I’m so excited to share this recipe with you guys. Usually, my fat bomb recipes are mostly chocolate-based or something very creamy and rich—and that’s okay because fat bombs tend to be like that! So I was stoked to discover this recipe for a fat bomb which tastes on the lighter side but is no means low in fat.
Coconut Butter and Coconut Oil – A Match Made in Fat Bomb Heaven
Coconut is a cornerstone in low-carb and keto recipes because it’s unique in that coconut oil and coconut butter are not easily stored as fat. Unlike other fat sources, coconut’s fatty acids contain medium chain triglycerides which are easily metabolized by the body. This means it’s less likely to be stored as fat even if you eat it in excess—win!
Aside from its chemical composition, coconut is one of my favorite ingredients to work with because it’s so versatile. Depending on how much you use in each recipe, you can have something that tastes strongly of coconut, or not coconut-y at all. I love that! This recipe has a strong coconut flavor to it since the base is made up of both coconut butter and coconut oil. Don’t worry, it’s not overpowering or off-putting.
Sweetened with Low Carb Stevia
Before I switched to low-carb, I had trouble cutting sugar out from my diet. Fruits are fine; I never had too much at one time, but those desserts from our local bakery, though? Trouble. Straight up trouble for me. I remember gaining 5-10 pounds because I couldn’t stop eating donuts! It’s unfortunate because I didn’t realize how much sugar I was consuming, and the more I ate, the more I craved for it. So, one day, I just quit it cold turkey. I was told that switching to low-calorie natural sweeteners would help the transition, and that’s when I discovered Stevia. Stevia is an all-natural sweetener that is made from the Stevia plant. It is extracted and made into liquid drops or powders. In this recipe, we’re going to be using the powder form.
Blueberries and Lemon? Yes Please!
To add a dose of freshness to this recipe, we’re going to be using some lemon zest and fresh blueberries. I don’t recommend adding lemon juice because it won’t mix with the coconut butter and coconut oil, so we’re going to stick to lemon zest. The blueberries are there mostly as a garnish and since we’re going to add them in whole, you don’t have to worry about the water content not mixing with the coconut butter and coconut oil. Blueberries are actually really healthy for you as they are packed with antioxidants that help fight free radical damage. (1) This is something we all could use a lot more since we’re exposed to toxins and damage everyday! The lemon zest will also help with this by adding a bit of Vitamin C to the recipe as well. (2)
For the procedure, it’s extremely straightforward and doesn’t take too long at all. Simply mix all the ingredients together and fill up your muffin pan. The size of your muffin pan will determine the serving size of each fat bomb. I like using mini ones so that I can trick myself into thinking I’ve had a lot! If you have problems with portion control like I do sometimes, then I highly recommend using a mini muffin pan, too.
This has just the right amount of sweetness, tartness and freshness to satisfy my sweet tooth cravings. I love how it’s also so easy to make, so I make sure to ask the kids to make it with me to give them some kitchen practice. Feel free to experiment with different sized muffin tins to vary your serving sizes. Oh, and based on experience, these make great additions to any family dinner or party. Just make sure to bring enough for everyone; they’ll be going in for seconds.
More Low Carb Keto Fat Bomb Recipes:
Anti-Inflammatory Turmeric Keto Fat Bombs for Joint and Back Pain
Creamy Buttercream Keto Fat Bombs That Are Melt-In-Your-Mouth Good
The Best Keto Cream Cheese Fat Bombs Ever (These Are Legendary)
Low Sugar Metabolism-Boosting Peanut Butter Fat Bombs
Double Double Chocolate Keto Fat Bombs to Keep You Full and Energized
Detoxying Coconut Oil Lemon Fat Bombs for a Quick Boost
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 24 1x
½ cup coconut butter, softened
½ cup coconut oil, melted
4 tbsp granulated Stevia or other low carb sweetener to taste
2 tbsp lemon juice
zest of 1 lemon
- Line a mini muffin pan with mini muffin liners. Set aside.
- In a bowl combine the coconut butter, coconut oil, sweetener, lemon juice and lemon zest.
- Spoon the mixture into the paper liners, drop in a blueberry and freeze until firm.
- Store the fat bombs in an airtight container in the refrigerator.